Carrot, Basil and Comté Cheese Lasagna
 
Prep time
Total time
 
Author:
Serves: 4
Ingredients
  • 200g grated Comté (2 cups lightly filled)
  • 250g of lasagna pasta/noodles (8-10 sheets)
  • 750g of grated carrots (about 6 cups of 10 medium sized carrots)
  • 10 chopped basil leaves
  • 30g of butter (2 teaspoons)
  • 50g of flour (about a .5 cup)
  • 50 cl of milk (500 ml or a little over 2 cups)
  • 10 cl of fresh cream (1/4 cup)
  • 1 pinch grated nutmeg
  • Salt & pepper
Instructions
  1. To prepare the béchamel sauce: melt the butter in a saucepan. Add the flour and cook for a few minutes over low heat. Add the milk, stirring constantly, and gently bring to a boil. Cook for about 10 minutes until sauce thickens.
  2. Remove from heat, add ¾ths of Comté Cheese, the carrots, basil, cream, nutmeg and mix well. Season with salt and pepper and set aside.
  3. Preheat the oven to 356°F. Assemble the lasagna by alternating layers of pasta and sauce. Finish with a layer of sauce sprinkled with the remaining Comté Cheese.
  4. Bake for approximately 30 minutes and serve piping hot.
Recipe by Comte USA at https://comte-usa.com/carrot-basil-and-comte-cheese-lasagna/